Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
8 oz. spaghetti 1/2 c. melted butter 1/2 c. evaporated milk or heavy cream 1 garlic clove, mashed 2 c. red enchilada sauce Salt Pepper 1 c. grated Monterey jack cheese 3 Tbsp. grated Parmesan cheese 1 tsp. Mexican oregano Cook spaghetti with salt; drain. Add melted butter and evaporated milk or heavy cream mixed with garlic. Fold in warm red enchilada sauce. Add salt and pepper to taste. Spoon into a long baking dish. Sprinkle and distribute with mixed cheeses and oregano. Bake, covered, at 325 degrees fahrenheit, until bubbling, about 15 mins. Check often as red sauce tends to scorch easily.
|
